Best Round 3 Roasted Lamb Sandwich Recipes

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ROASTED LEG O' LAMB SANDWICH



Roasted Leg o' Lamb Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 37

One 3-pound boneless leg of lamb
Juice of 1 lemon
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
10 cloves garlic, peeled
4 sprigs fresh rosemary, leaves removed and stems reserved
2 sprigs fresh thyme, leaves removed and stems reserved
2 sprigs fresh thyme, leaves removed and stems reserved
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 cup white wine
1 1/2 cups chicken stock
1/2 stick unsalted butter
2 loaves sourdough bread
Kosher salt
Fresno Chile Mayo, recipe follows
Fennel Brussels Sprout Slaw, recipe follows
3 cloves garlic
3 red Fresno chiles
1 1/2 cups olive oil, plus extra for roasting chiles
3 egg yolks
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
Kosher salt
1 medium fennel bulb
1/4 head red cabbage
1/4 sweet onion (Maui or Vidalia)
1 pint Brussels sprouts, stalk end trimmed
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons sugar
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoon chopped fennel fronds

Steps:

  • For the lamb: Preheat the oven to 250 degrees F.
  • Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
  • To a roasting pan, add the carrots, celery and onions.
  • Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
  • Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.
  • To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
  • To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
  • Preheat the oven to 375 degrees F.
  • Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
  • To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus.
  • Preheat the oven to 450 degrees F.
  • Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
  • In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the chile mayo until ready to use.
  • Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.

LAMB SANDWICH



Lamb Sandwich image

Provided by Claire Robinson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds ground lamb
3 garlic cloves, minced
Kosher salt and freshly cracked black pepper
4 pita or flatbreads, preferably Greek style
1/2 cup crumbled feta
1/2 bunch fresh mint, leaves roughly chopped

Steps:

  • In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)
  • Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy!

ROASTED LEG OF LAMB SANDWICH



Roasted Leg of Lamb Sandwich image

Provided by Food Network

Categories     main-dish

Time 17h30m

Yield 8 sandwiches

Number Of Ingredients 36

1/4 cup canola oil
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1 head garlic, chopped
Kosher salt and fresh cracked black pepper
1 boneless, rolled and tied leg of lamb
1 baguette
Harissa, recipe follows
Saffron Aioli, recipe follows
Fennel Seed Slaw, recipe follows
2 1/2 pounds red Fresno peppers or other hot red peppers
3 tomatoes
2 carrots
2 ribs celery
3 heads garlic
3/4 cups vegetable oil
1 bunch fresh parsley
1 ounce fresh thyme
1 ounce kosher salt
1/2 cup tomato paste
1 quart water
2 cloves garlic
1 tablespoon salt
2 egg yolks
2 ounces harissa
2 ounces lemon juice
1 ounce saffron tea
2 cups canola oil
1/2 cup mayo or aioli
1/2 head cabbage, shredded
1/2 yellow onion, thinly sliced
1/4 cup Italian parsley leaves
3 tablespoons red wine vinegar
1 tablespoon toasted whole fennel seed
1 teaspoon sugar
Kosher salt

Steps:

  • Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.
  • Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes. Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.
  • Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet.
  • Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified.
  • Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt.

GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper
1 hothouse cucumber, finely sliced
1 teaspoon kosher salt
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
3/4 cup sugar
1 cup white vinegar

Steps:

  • Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Preheat the grill to medium-high heat.
  • When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
  • Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
  • To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
  • Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
  • Add the cucumber slices and chile slices to a medium bowl and toss to combine.
  • In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

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